Set a large pot of water over high heat and add 2 teaspoons
salt. In a large (14-inch) skillet, melt 2 tablespoons
butter over medium heat. Add onion, garlic,
mushrooms, red pepper, 1 teaspoon salt, nutmeg,
and paprika; cook, stirring often, until vegetables
soften, 8 to 10 minutes. Reduce heat to medium-low
and continue cooking until golden brown, about 10
more minutes. Using a slotted spoon, transfer vegetables
to a bowl and set aside.

Once water is boiling, add egg noodles. Cook according
to package instructions until tender. Drain and
set aside, covered.

Meanwhile, melt remaining butter in skillet over
medium heat. Add flour and cook, stirring until
mixture looks glossy, about 3 minutes. Add broth and
sherry in a slow stream, whisking as you go. Bring to
a simmer and cook until thickened, about 3 minutes.
Remove from heat and add milk, cream, cheese, and
remaining 1 teaspoon salt. Whisk together. Reduce
heat to low, return pan to heat, and stir in vegetable
mixture and turkey. Serve hot over noodles with a
generous sprinkling of parsley. Yield: 6 servings